Lab Based Results

1. CEBU INSTITUTE OF TECHNOLOGY – UNIVERSITY
COLLEGE OF ENGINEERING AND ARCHITECTURE
DEPARTMENT OF CHEMICAL ENGINEERING
PRODUCTION OF FRUIT WINE
TITLE
Experiment No.: 3
· CHE 326 · INDUSTRIAL CHEMISTRY
Date started: Jan. 6, 2017
Date finished: March. 10, 2017
Group no. 5
Members:
1. Bathan, Brent Andre P.
2. Tenebro, Jonjay B.
3. Intud, Kymberly A.
4. Sanchez, Hyacinth T.
5. Eleccion, Nicely Jane R.
I hereby attest that this report is true and correct and that I am one of those
who participated in this laboratory project.
ELECCION, NICELY JANE R.
CHE 3

2. I. TITLE: Production of Fruit Wine
II. OBJECTIVES:
General:
To learn how to produce fruit wines
Specific:
1. To produce wine from a fruit of choice
2. To discuss the mechanics of alcoholic fermentation
3. To discuss the possible effects of wine (health and behavior
impacts) humans.
4. To explore other possible raw fruit materials for wine making
III. MATERIALS AND EQUIPMENT:
For 1 liter wine
A. Materials:
Fruit of choice
500 grams of sugar
1 liter distilled water
5 grams of yeast
B. Equipment:
Stock pot
Liquid measuring cup
Thermocouple
Knives
Chopping board
800 ml aging bottle
Cheese cloth
Cotton, bond paper

3. IV. DESCRIPTION OF THE PROCESS:
Winemaking or vinification, is the production of wine, starting with
selection of the grapes or other produce and ending with bottling the
finished wine. Although most wine is made from grapes, it may also
be made from other fruits or plants.
1. Crush
This step is basically the preparation of your grapes, the crushing
of them to get the juice and skins separated. Of course, if you are
just fermenting juice, then this step is not involved.
2. Fining
The next step is a clarification process typically only used for white
wine fermentation. We will go over the specifics of this later on.
3. Cold soak
This step is only necessary if you are crushing (if not, pass on to
the next) then you will need to let your grapes and juice sort of rest
together for about 24 hours and kept at a cool temperature (about
48-50° Fahrenheit). This allows the juice to sort of stabilize before
fermentation is started. Check your sugar level with the hydrometer
for the initial amount.
4. Innoculation
This is, of course, a step you cannot skip over, or we could end up
with vinegar. Basically, you prepare the yeast you have selected like
you would prepare it if you were to make bread: mixed with a bit of
lukewarm water so it can grow and bloom. Once the yeast is frothing,
you can go ahead and add that to your juice.

4. 5. Fermentation
Now that your fermentation is off and running you need to keep
tabs on it. This is when you will need your hydrometer to keep tabs
on your sugar levels. There are some other steps along the way you
will need to keep in mind, such as actually “feeding” the yeast, but
we will go over that in a future read
6. Racking
This is what happens once your fermentation has been completed.
Once it is complete, the yeast cells and other solids will fall to the
bottom of the tank. This is where the tubing will come in handy to
transfer the wine to another holding container.
7. Barrel aging, secondary fermentation
This is another ‘fermentation’ process to lower the wines overall
acidity level. It makes it a more stable product and overall it makes
it a more palatable wine. This is recommended for reds, but optional
for whites.
8. Filtering/fining
Before you bottle, you need to make sure that all the little
microorganisms found in wine that pertain to fermentation. If the
wine is not separated from them, a small fermentation could occur in
the bottle which result in exploding corks or capsules and of course
a big mess.
9. Bottling and Corking

5. V. THEORETICAL BACKGROUND
Wine is an alcoholic beverage made with the fermented juice
grapes and other fruits such as apples, cranberries, plums, etc) but
most wines are made with wine grapes.
The reactions that take place during fermentation. Discuss the
mechanism of alcoholic fermentation. Include the chemical reaction
involved.
The balanced equation for fermentation is
glucose ethanol + carbon dioxide
C6H12O6(aq) 2C2H5OH(aq) + 2CO2(g)
wash and peel the
fruit
crush the peeled
fruit and press
strain the extract
add two parts of
water to the one
part of extracted
juice
for every 4 cups of
diluted juice add one
cup of sugar
shake until the sugar
disslove
pasteurize
add 1 tbsp yeast for
18 cups of juice
mixture
pour into desired
container
put cotton into the
mouth of container
store
fermantation decant,
pasteurize
agingbottling

6. Conversion of pyruvic acid to ethanol proceeds in two steps:
pyruvic acid to acetaldehyde and acetaldehyde to ethanol. The first
step is catalyzed by pyruvic acid decarboxylase which requires TPP
as coenzyme, and the second step by alcohol dehydrogenase which
requires NADH2 as coenzyme.
Fermentation is the name given to the process where
a sugar (glucose) solution containing yeast is turned
into alcohol (ethanol).The carbon dioxide gas bubbles out of
the solution into the air leaving a mixture of ethanol and water.
Fermentation must be carried out in the absence of air to
make ethanol. This is called anaerobic conditions. If air is
present, ethanoic acid is made instead of ethanol. Fermentation will
not happen without yeast. Yeast is a microorganism containing
an enzyme which acts as a catalyst. Fermentation works best
in warm conditions (between 18 and 35 °C) and at
a neutral or acidic pH (between 4 and 7).
Types of fermentation process that occur in the making of wines
1. Alcoholic Fermentation
2. Lactic Acid Fermentation
3. Propionic Acid Fermentation
4. Butyric Acid — Butanol Fermentation
5. Mixed Acid Fermentation

7. VI. DATA AND OBSERVATIONS:
Fruit with peel: 775 grams
Volume of extracted juice: 290 ml
Volume of water: 530 ml
Color Dark brown
Texture Smooth
Smell Stinky
Volume of whole mixture 795 ml
Time: raw materials
Preparation/equipment
preparation
30 minutes
Time: mixing 20 minutes
Time: sterilization 30 minutes
Sterilizing temperature 65.2 OC
Time: pasteurization 30 minutes
Pasteurization temperature 65.4 OC
Subsequent operations
Week no. 2 Fermentation
Date Activity Observation
January 20, 2017 Observing the wine
Texture: rough
Smell: Stinky
Color: brown
Clarity: cloudy
Week no. 3 Pasteurization, Decantation, Clarification
Date Activity Observation
January 27, 2017
Decantation
Pasteurization
Texture: rough
Smell: Alcohol
smell/Sweet smell
Color: brown
Clarity: minimal
cloudiness
Week no. 4 Decantation, Clarification, Aging
Date Activity Observation
February 3, 2017
Decantation
Pasteurization
Texture: smooth
Smell: Alcohol
smell/Sweet smell
Color: Light brown
Clarity: No of solid
particles
Week no. 5 Decantation, Clarification, Aging
Date Activity Observation
February 10, 2017
Decantation
Pasteurization
Texture: Smooth
Smell: Alcohol
smell/Sweet smell

8. Color: Light brown
Clarity: No solid
particles
Week no. 6 Decantation, Clarification, Aging
Date Activity Observation
February 17, 2017
Decantation
Pasteurization
Addition of carrageenan
(clarification)
Texture: Smooth
Smell: Alcohol
smell/Sweet smell
Color: light brown
Clarity: No solid
particles
Week no. 7 Aging
Date Activity Observation
March 3, 2017 Observing the wine
Texture: Smooth
Smell: Alcohol
smell/Sweet smell
Color: Light brown
Clarity: No solid
particles
Week no. 8 Aging
Date Activity Observation
March 10, 2017 Observing the wine
Texture: Smooth
Smell: Alcohol
smell/Sweet smell
Color: Light brown
Clarity: No solid
particles
Raw Materials Amount Unit price Cost
Fruits 750 g P 200/kg P 224.25
Sugar(brown) 280 g P 50/kg P 14
Water (Distilled) 530 ml P30/L P 15.9
Yeast 5g P80/kg P0. 4
Total Raw
Material
P 254.55
Yield Volume 1025 ml
Raw material
cost/volume
P 248.34/L
We observed that production of wine takes a long span of time to
ferment. Using the type of fruit to use as a wine is a must to know their
properties. The number of sugars in the wine must be carefully observed to
produce a perfect blend of wine. The peel which is a waste must to recycle or
put into another process in order use it. The total experiment takes 2 months.
V. SUMMARY AND CONCLUSIONS:

9. Wine is fermented grape juice. Wine can be made from grapes,
fruits, berries etc. Most wine, though, is made from grapes. And no
matter what the wine is made from, there must be fermentation, that
is, that sugar be transformed into alcohol. If the amount of alcohol is
relatively low, the result is wine. If it is high, the result is "distilled
liquor," like gin or vodka
Temperature must be observed properly a wide swing in
temperature will harm the wine. Having too high a temperature will
age the wine faster so it won't get as complex as it might have.
Having too low a temperature will slow the wine's maturation. The
wine will oxidize if the air (and its oxygen) gets to it. If the cork dries
out, it can shrink and let air in. This is another reason to keep the
bottles on their sides. The wine itself will help keep the cork moist.
VI. SUGGESTIONS FOR FURTHER WORKS:
Seek the best fruit, juice or concentrate, use other varieties of
fruits that can be only be found in our place. Add character to wine.
The use of oak barrels and storing in a proper temperature is that
they add character, specifically, aromas and flavors that complement
wine perfectly like no other type of wood or vessel. and the controlled
micro-oxidation, through the barrel wood and staves adds further
complexity. Always taste and blend the need to taste and taste again
extensively cannot be over-emphasized. Need to be patient and
nurture wine from fermentation to bottling.
VII. REFERENCES/BIBLIOGRAPHY:

10. http://www.fao.org/docrep/003/x6897E/x6897e0c.htm (last accessed
March 9, 2017)
http://www.winemonthclub.com/the-wine-making-process.htm (last
accessed March 9, 2017)
https://learn.winecoolerdirect.com/winemaking-overview/ (last
accessed March 9, 2017)
http://mpstateagro.nic.in/Project%20Reports%20pdf/GRAPEWINE.pdf
(last accessed March 9, 2017)
https://www.quora.com/What-is-the-difference-between-beer-wine-
liquor-alcohol-brandy-whiskey-rum-vodka-bourbon-stout-scotch-feni-
champagne-tequila-and-gin (last accessed March 9, 2017)